Serves 4
Here’s the classic dish, revamped a bit to use chicken sausage instead of pork, which can be fattier. It is every bit as lusty and satisfying as its richer counterpart, thanks to the generous addition of mellow, creamy garlic puree, an ingredient I’m not sure I could live without.
3 cups short whole wheat pasta, such as rigatoni
¼ cup plus 4 teaspoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 cups Sweet and Sour Peppers and Onions (here)
14 ounces chicken sausages, cut into ½-inch pieces
¼ cup Garlic Puree (here)
Kosher salt
Fresh ground black pepper
20 large basil leaves, roughly chopped
4 teaspoons grated pecorino cheese
4 teaspoons crumbled feta cheese
Cook the pasta according to package directions and drain.
Heat ¼ cup of the olive oil and the sliced garlic in a large saucepan over medium heat and sauté until soft and golden. Add 2 cups water, the peppers and onions, and sausage and cook until the sausage is no longer pink and the liquid has thickened, about 8 minutes.
Just before the sauce is thickened, stir in the garlic puree, then add the cooked pasta and toss. Cook until the sauce clings to the pasta. Season with salt and pepper. Drizzle the remaining olive oil over, add the basil, and toss. Transfer to a serving bowl. Sprinkle with the pecorino and feta, season to taste, and serve warm.
Tip: Whenever I make pasta I cook a little more than I need and set it aside. I always seem to find a use for it sometime during the week.